Vietnamese Beef and Red Cabbage Bowl

Fresh mint, cilantro, and Fresno chile mingle in this quick Vietnamese beef salad that's served family-style in a big bowl of red cabbage.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 410 Calories

Ingredients

• 1 pound lean ground beef
• 2 teaspoons paprika
• 1 lime, cut into wedges
• 1 teaspoon kosher salt
• 2 tablespoons lime juice
• 1 teaspoon packed brown sugar
• 1 tablespoon fish sauce
• 1 head red cabbage
• 3 tablespoons canola oil, divided
• 1 red Fresno chile pepper, sliced very thinly
• 1 red onion, halved
• 0.5 cup chopped fresh cilantro
• 0.25 cup chopped fresh mint
• 0.5 teaspoon grated lime zest

Recipe Instructions

Step 1

Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.

Step 2

Finely chop 1/2 the red onion and slice the other half thinly.

Step 3

Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.

Step 4

Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.